Cake, Vegan, Gluten-Free
Absolutely delicious chocolate cake and you’ll never guess that it is dairy-free and gluten-free.
Serves: 12 people
Preparation
3 cake pans, each ⌀ 26 cm
Margarine to grease the pans
Baking paper
Preheat the oven to 160°C.
Prepare the three cake pans. For that line out the bottoms of the cake pans with baking parchment each cut to a circle and grease the sides of the cake pans with an even layer of margarine.
Ingredients
DOUGH
300 g dairy-free dark chocolate
225 g margarine
225 g sugar or powdered sugar
225 g chickpea flour
3 teaspoons gluten-free baking powder
2 teaspoons vanilla extract
200 g ground almonds
225 ml soy milk
3 teaspoons lemon juice
TOPPING
180 g apricot jam
200 g dairy-free dark chocolate
25 g coconut butter
Directions
For the dough melt the chocolate over a water bath until completely smooth.
Mix margarine and sugar until the mixture becomes pale and fluffy, and stir the chocolate into this mixture. Add chickpea flour, baking powder, vanilla extract and ground almonds. Gradually pour the soy milk in while mixing, add lemon juice.
Divide the mixture equally into the three cake pans and ensure an even surface. Put the pans into the oven and bake them for 25-30 minutes. Check if cake layers are ready by putting a wooden toothpick into the centre of each of the cake layers. The wooden toothpick should come out clean. Allow the cake layers to cool down in their pans.
Run a knife around the edge of the cake layers to loosen them from the edges of the pans. Then remove one cake layer from its pan by turning it upside down onto a large plate. Continue with the other two cake layers in the same way.
Warm up the apricot jam slightly and take out any whole pieces of fruit. Spread half of the jam over the first cake layer. Then place the second layer on top of the first and repeat this with the second cake layer. Place the third layer on top.
Melt the chocolate with coconut butter over a water bath as before until the mixture becomes spreadable. Let it cool down a bit, and then spread it on top of the cake using a damp palette knife and smooth down as necessary. Allow the cake to rest for at least one hour before serving.
Enjoy!
Cake, Vegan, Gluten-Free, Raw, Sugar Free
Delicious cookies, not only for friends of raw food.
Recipe for 10 – 12 cookies
Ingredients
COOKIES:
50 g dates (cut up into very small pieces)
50 g shredded coconut
3 tablespoons of raw cacao powder (or carob powder)
CREAM: vanilla coconut butter
150 g dried shredded coconut
1 teaspoon vanilla powder (or lemon zest for a citrus version)
1 teaspoon coconut oil
Directions
Mix dates, shredded coconut and raw cacao in a food processor. Roll out the dough and press it down firmly. Cut with a cookie cutter or a cup. Put in the fridge for a few minutes. The cookies can be dehydrated for 12 hours to become crunchy.
For the cream, mix dried shredded coconut in a food processor or high speed blender until obtaining the consistency of butter. Add vanilla and a teaspoon of coconut oil and mix well. Then spread the cream on a cookie and cover with another cookie. Refrigerate before serving.
This cream will keep in the fridge for several weeks. It can be used as a replacement for spreadable butter or butter in desserts.
Vegan, Gluten-Free, Beverage, Sugar Free
A vegan, gluten-free, sugar free version of the popular Indian Chai recipe with a caffeine free variation. This spicy tea will brighten up your afternoon teatime and cold winter days. Enjoy with Indian Laddu sweets.
This is the chai recipe used at the European Summer Retreat 2017 organized by the Holosophic Society International in Poland.
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Breakfast, Main Course, Vegan, Gluten-Free
A nice recipe for a generous breakfast with orange juice and
fresh homemade bread.
Serves: 6 people
Ingredients
1 onion
150 g smoked tofu
400 g natural tofu
1 shot tamari
A pinch of turmeric powder
200 g silk tofu
Salt (or Himalayan black salt) and pepper
Directions
Peel and slice the onion.
Cut the smoked tofu in thin slices and heat the smoked tofu with onions in a frying pan. In the meantime, mash the natural tofu with a fork.
When the smoked tofu is fried, add 1 shot tamari and the mashed natural tofu and let it fry. When the natural tofu is fried, scatter turmeric over the tofu. (Be careful not to add too much turmeric since it has a very intense flavour).
Smash the silk tofu and add it to the frying pan. Add salt and pepper.
The dish can be garnished with sprouts and herbs.
Cake, Gluten-Free
A delicious gluten-free banana cake for an afternoon tea or after sport or any physical activity.
Ingredients
250 g ripe bananas
60 g melted butter or ghee
60 g coconut sugar or brown sugar
140 g almond powder or cashew powder
1 pack baking powder
1 tablespoon chia seeds
90 g rice flour
30 g lupin flour
Equipment
Cake pan or brownie pan (22 cm x 22 cm)
Directions
Mash the bananas, and add sugar and melted butter. Beat energetically.
Add the almond/cashew powder, baking powder, chia seeds and the flours.
Pour the mixture into a buttered mould (cake pan or brownie pan) and bake for 15-20 min in a preheated oven at 175°C.
Main Course, Vegan, Gluten-Free
Spanish omelette is a typical Spanish dish called tortilla española or tortilla de patatas. This one is without egg and can be served as a main course.
Serves: 4 people
Ingredients
4 medium potatoes
1 medium onion
Olive oil
Salt
55 g chickpea flour or tempura
125 ml milk (cow, soy or oatmeal)
1 pinch turmeric or saffron
Directions
Wash, peel and cut the potatoes in thin uneven slices. Peel, wash and dice the onion.
Heat oil in a frying pan. When hot, add the onion. Once golden, add the potatoes and salt to taste.
In a bowl put the flour or tempura, milk and turmeric or saffron. Mix well until smooth and even.
When the potatoes and onion are well cooked drain the oil and add them to the bowl.
In an non-stick pan, heat a little olive oil. Add the mixture and spread evenly. Let fry until light brown and flip with a lid or plate to cook on the other side. It must be cooked well inside.
